Thattu kada dosa



  1. White rice/ pachari – 1.5 cups
  2. Parboiled rice/ Ponni rice – 1.5 cups
  3. Urad dal – 1 cup
  4. Methi seeds – 1 tsp.
  5. Salt – 2 tsps.
  6. Water-  as needed to make the batter


  1. Wash the rice well & soak it in enough water for 5-6 hours.
  2. Wash & soak the urad dal & methi seeds seperately in lots of water for 5-6 hours. Do not discard this water as we will be using this water for grinding the rice & dal.
  3. Drain all the water from the rice & discard this water.
  4. Drain all the water from the urad dal & keep aside.
  5. Grind the urad dal and methi seeds to a very smooth paste (this will make your dosas/idlis on the softer side) adding the water it was soaked in.  Transfer the ground urad dal paste to a big vessel.
  6. Grind the rice to a slightly coarse paste (when you touch the batter it must feel almost like you are touching semolina) adding the water used for soaking the urad dal.
  7. Transfer the rice paste to the vessel with the urad dal paste. Mix these two pastes together with your hands. Please don’t use a spoon.
  8. Add salt & mix well.  The batter should be thick but when you take a little batter with your fingers & drop it from a height it should flow in a steady stream. If the batter breaks into smaller portions & falls it means that your batter is too thick. In that case add more water.
  9. Cover the batter & keep it undisturbed in a warm place for 10-12 hours. I use this same batter for making idlis and dosas and they come out well.
  10. To make the dosa, add little water to the fermented batter so that you can spread it on the tawa.
  11. Heat a tawa till it becomes really hot (otherwise we won’t get those lovely pores). Pour a ladleful of batter over the tawa & flatten it just slightly. Cook on medium heat. A lot of bubbles will appear on the surface of the dosa.
  12. Put little ghee/oil around the edges & flip the dosa. Cook the other side of the dosa.
  13. Serve piping hot with sambar/chutney.
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